The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Review

I recently added this book to my cookbook collection, which numbers more than 1,000 volumes (probably more like 1200 but I'm still cataloging).It has immediately become one of my favorites (and definitely my #1 favorite in English).If you are a serious cook, love to read cookbooks like novels, and view recipes as suggestions rather than as requiring strict adherence to precise measurements, then this is the book for you!(Did I say I LOVE this book?)

I make all of the desserts for my husband's restaurant.If I snag some particularly luscious fruit and want to make it into a dessert, this is the book I reach for first.I don't WANT to be told how to make a fruit sorbet.I already know how.But I love having a list of suggested flavors and products that go with what I already have.It's like having an uber-creative friend at your side saying "hey, why not try THIS?"

And if you are not an experienced cook, this book provides invaluable guidance that a recipe book never could.It is wholly different from every food book I have ever read.

The book is clever, useful, and obviously the product of prodigious research.To the authors, I send my humble gratitude.You have made my life immeasurably easier, and my dishes far more interesting than ever before.

This book is a must-read if you love to eat or love to cook.I have already bought six copies and have given two as gifts. It's THAT good.

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